I came across this recipe in the latest woolworths fresh magazine, it look and sounded delicious so just had to give it a try. The chicken was moist with a zingy tang, a definite winner.
Super quick and easy to make, an ideal mid week dinner.
Ingredients
4 small chicken breast fillets
1/2 bunch coriander, leaves picked and reserved
for garnish, stems and roots, finely chopped
2 long green chillies, finely chopped
2 tsp each ground cumin, ground coriander
and paprika
2 large garlic cloves, crushed
1/2 lemon, zested, juiced
1 cup coconut yoghurt
1 tbsp olive oil
Method
1. Cut each fillet through the centre to make 2 thin fillets. Place in a non metallic shallow dish.
2. Combine coriander stems and roots with chilli, spices, garlic, zest, lemon juice and yoghurt in a bowl. Pour over chicken and turn pieces to coat. Cover with cling film and chill for 30 minutes or overnight.
3. Heat oil in a large non-stick frying pan over medium-high heat. Remove chicken from marinade, allowing excess to drain. Add to pan, in batches, and cook for 4 minutes each side or until golden and cooked through.
4. Serve with steamed or boiled rice, steamed green beans and garnish with reserved coriander leaves.
Winner winner chicken dinner!!
Comments
Post a Comment